Sesame Stir-Fried Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 teaspoons cornstarch
- 2 tablespoons peanut oil
- 1/2 cup dry sherry
- 4 teaspoons soy sauce
- steamed rice
- 6 ounces snow peas
- 1 teaspoon chili paste with garlic
- 4 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cut into 1-inch-wide strips
- 1 8-ounce can sliced bamboo shoots, drained
- 1 8-ounce can water chestnuts, drained
- 1/4 cup canned chicken broth
- 2 tablespoons sesame seeds, toasted
- 3 green onions, sliced
- 1 teaspoon oriental sesame oil
- additional soy sauce
Preparation Place first 4 ingredients in bowl and stir. Let marinate 15 minutes. Heat oil in wok or heavy large skillet over medium-high heat. Add snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30 seconds. Add sesame oil and toss to coat. Serve with rice, passing soy sauce separately.
Preparation Place first 4 ingredients in bowl and stir. Let marinate 15 minutes. Heat oil in wok or heavy large skillet over medium-high heat. Add snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30 seconds. Add sesame oil and toss to coat. Serve with rice, passing soy sauce separately.
